Protein Chips
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This protein chip recipe is easy to make with a handful of wholesome ingredients. They’re fun to customize with your favorite chip flavors and are perfect for dipping!
In my quest to break up with store-bought snacks, I’ve tried my hand at veggie chips, cheese crisps, and even crispy kale chips. But lately, I can’t get enough of these ridiculously simple high-protein chips.
When developing this recipe, I found the biggest challenge not in choosing the protein powder (for once, the protein powder wasn’t the issue) but in binding everything together. I found that adding psyllium husk powder absorbed just the right amount of moisture to form a workable, smooth dough.
Using a short list of healthy ingredients, these protein chips are a fuss-free snack with plenty of crunch and an almost addictive salty flavor. Plus, with nearly 13 grams of protein per serving, they give traditional tortilla chips a run for their money!
Table of Contents
Recipe highlights
- DIY healthy snack. I used to go through a bag of Quest protein chips a week before I developed these- same crunch and protein hit, but at a fraction of the cost ($1.13 versus $6+).
- Versatile. I eat these plain, dipped in guacamole, or crumbled over some soup. I change up the seasoning depending on what I’m craving.
- Five flavors to try. I’ve developed five tested seasoning blends, from Ranch to cinnamon sugar.
Ingredients needed
- Almond flour. I like using almond flour as an alternative to all-purpose flour in keto recipes because it has fewer carbs and more dietary fiber. I find it produces a crisper, more delicate chip than other flours.
- Protein powder. I’ve tested whey, casein, and brown rice, and they all worked well. Just make sure it’s unflavored or the chip flavor will be affected.
- Psyllium husk powder. To help bind the ingredients in the dough. Be careful when measuring the psyllium husk powder; too much will give you gummy, overly dense dough.
- Warm water. Helps psyllium absorb faster and creates a smoother, more workable dough than cold water alone.
- Salt. Enhances all the other flavors and gives the chips a salty taste.
- Olive oil. A little oil helps the chips become golden and crispy.
Find the printable recipe with measurements below.
How to make protein chips
Step 1 – Make the dough. Combine the almond flour, protein powder, salt, and Psyllium husk powder in a large bowl.
Step 2 – Knead. Add the warm water, then knead until the dough forms.
Step 3 – Roll and cut. Place the dough between two sheets of parchment paper and roll it very thinly with a rolling pin. Cut the dough into triangle shapes, place them on a parchment-lined baking sheet, and brush with oil.
Step 4 – Bake until the chips start to brown around the edges, then serve with your favorite dipping sauce. Enjoy!
Tips to make the best recipe
- Use fresh almond flour. Almond flour goes rancid faster than regular flour, and old flour will give the chips a bitter aftertaste.
- Roll to a consistent thickness. I found that rolling the dough into a uniform ⅛-inch thickness is key to the crunch.
- Keep an eye on the oven. Doughs made with almond flour can go from golden to burning quickly, so watch your chips while they bake and take them out as soon as the edges are crispy and golden. I also recommend using the middle rack to prevent any potential burning.
- Let them cool. After baking, I recommend cooling the chips completely on a wire rack. This helps them firm up and achieve a perfect crispy texture.
Flavor variations
Here are five seasoning blends I’ve tested. Start with 1-2 teaspoons per batch and adjust to taste.
Zesty ranch. Use dry ranch powder or a blend of garlic powder, onion powder, dried dill, and chives.
Smoky BBQ. Use dry BBQ seasoning, or mix smoked paprika, cumin, garlic powder, onion powder, brown sugar, coarse salt, and a pinch of cayenne.
Spicy nacho cheese. Season the dough with chili powder, cumin, garlic powder, onion powder, nutritional yeast, smoked paprika, and cayenne for a kick.
Lemon pepper. Add some zing with lemon zest, black pepper, garlic powder, onion powder, and sea salt.
Sweet cinnamon sugar. Similar to my cinnamon pita chips, sweeten things up with cinnamon, a dash of vanilla extract, a bit of brown sugar, and a pinch of sea salt. Swap this out with keto brown sugar to keep the chips low carb.
Storage instructions
To store: Store the leftover protein chips in an airtight container at room temperature for 3 to 5 days. If they lose some crunch, you can briefly reheat them in the oven before serving.
To freeze: I don’t recommend freezing the chips because they don’t taste as fresh or crisp after thawing.
Frequently asked questions
I love these with salsa and guacamole, but they work just as well with hummus, tzatziki, ranch, sour cream and onion dip, spinach and artichoke dip, and buffalo chicken dip.
I often crumble these over soups and stews for crunch, or as a base for nachos loaded with toppings.
Yes, almond flour is low in carbohydrates and high in healthy fats, making it a keto-friendly alternative to classic high-carb potato chips.
Yes, these chips work well with milk over water. I do recommend increasing the baking time by about two minutes to compensate.
Protein Chips Recipe
Ingredients
- 3/4 cup almond flour
- 3 tablespoons protein powder unflavored
- 1 teaspoon salt
- 2 tablespoons Psyllium husk powder
- 4 tablespoons warm water
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 240C/460F.
- Combine dry ingredients in a bowl.
- Add warm water and knead the ingredients until the dough forms. If needed, add more water.
- Place the dough between the two sheets of parchment paper and using the rolling pin, press the dough until it is very thin. Using a pizza cutter cut the dough into triangle shapes.
- Place the triangles in a baking tray lined with parchment paper. Brush each one with olive oil.
- Bake for 10 minutes or until they go brown on the edges.
- Let the chips cool completely before serving.
Notes
Nutrition
More protein-packed snacks
- Homemade protein bars– Just 4 ingredients and NO baking needed.
- Protein Popcorn – It’s crispy, crunchy, and tossed in protein powder.
- Protein Puppy Chow – Everyone’s favorite chocolate-peanut butter snack made with wholesome ingredients!
- Cottage cheese chips– Crispy, savory, and made with one ingredient.s
When do you put the seasoning on?
Just before baking or toss them through it once baked 🙂
can we add high protein milk instead of water?
Hi Rohan, you can definitely give it a try, you might just need to bake for a tiny bit longer until the milk has evaporated and the edges are nice and golden. Let us know how you go!
These are so good! I love using different seasoning and making them taste different
How many chips in 1 serving? Thanks.
Count the total amount of chips you get and divide by 4. Example: 20 chips divided by 4 equals 5 chips. Your serving size would be 5 chips. Easy.
Can you freeze the dough?
I haven’t tried, but feel free to experiment and see!